Midwest Living July/August 2020 Recipes

Traverse City's famous tart cherries get double billing in this sundae--baked in the brownies and spooned on top. But there's another local fruit hiding here. Chef Adam Raupp of Mission Table restaurant adds a little Riesling to the sauce.

Coat the rim of a chilled glass with smoked sea salt and garnish this slushie with fresh basil and peach chunks on a decorative pick.

This recipe knocked our swim fins off. The shrimp soak in a lemony marinade with onion and peppers— a light and tangy twist on the classic fried seafood sandwich.

Garnish this twist on a classic tequila cocktail with some fringe: Peel a wide strip of grapefruit peel with a vegetable peeler, then snip along its length. Groovy!

Chefs Eric Patterson and Jen Blakeslee of The Cook's House in Traverse City, Michigan, are pros at harmonizing flavors, textures and aromas. With creamy cheese, savory corn puree, fruit, herbs and olive oil, this is a mic drop of an appetizer that's much easier than it looks.

This south-of-the-border variation on a classic Italian-American dish has a little smoky heat. It's a quick weeknight dinner, served over hot rice.

Chef Adam Raupp of the Mission Table restaurant in Traverse City, Michigan, serves caught-that-morning lake trout with tangy corn relish and garlicky spinach vinaigrette. You can substitute rainbow trout, ocean trout, Arctic char, bluefish or striped bass in this recipe.

Using the best chocolate and ice cream you can find ensures a super rich shake. You won't want more than a small glass!

To "bring the smell of the field" into this dessert, chef James Bloomfield of Alliance restaurant in Traverse City, Michigan, infuses whipping cream with fresh elderflowers. Get the same effect with a splash of St-Germain.

These bowls check all the boxes with layers of flavors, textures and temperatures. Grab your chopsticks and dig in!

Gin can be dry, piney, aromatic or any other style a distiller chooses. Go for a floral-tasting gin for this fruity slushie.

Chef Kevin Nashan of Peacemaker Lobster and Crab in St. Louis scaled this recipe for one (very hungry) person. Multiply quantities by the number of people eating, but you might want to dial down on some of the trimmin's or allow a half lobster per person to keep costs in check. (Not into lobster? We've also included tips for turning this into a shrimp boil!)

You might associate it with college-era bar-hopping, but blue curaçao is actually more than 100 years old. Its orange flavor plays nicely with lemonade in this citrusy slushie.

At Trattoria Stella in Traverse City, Michigan, a farmer's bumper crop of beans inspired chef Myles Anton's twist on the classic Thanksgiving casserole.

Drink this thick, ultra-rich shake through an oversized straw or employ a spoon to eat it like ice cream.

This fresh and flavorful salad is a perfect dinner for a hot night, especially with a glass of crisp white wine. Be sure to use unsweetened coconut for the best flavor.

Make this slushie with a big, bold red wine, like a Cabernet Sauvignon or Zinfandel. It will have better color and a more well-rounded flavor than with a lighter red.

St. Louis chef Kevin Nashan of Peacemaker Lobster and Crab restaurant serves these slightly sweet biscuits with his seafood boils; but even if you never throw a lobster or shrimp boil party, file this great recipe away.

If you like piña coladas, you'll know that rimming the glass with chili seasoning is a rebel's move. Feel free to revert to a classic maraschino cherry garnish.